Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of sour cream mixed
- 27 rabbits
- two rabbits cut in pieces
- one large onion sliced
- one heaping table- spoon flour
- vinegar
- allspice
- bay leaf
- salt
- paprika
Directions
PRAGUE CHAPTER BOOK OF RECIPES 27
RABBITS WITH SOUR CREAM GRAVY— Two rabbits cut in pieces, cover with vinegar and water half of each, one large onion sliced, half a lemon sliced, a few whole allspice, bay leaf, salt to taste and let stand over night or longer, if desired. Place rabbits in roast- ing pan, add the onions, spices, etc., some of the liquor, cover with slices of bacon, paprika and celery salt and bake until nearly done then pour over one pint of sour cream mixed with one heaping table- spoon flour and tablespoon of sugar and bake until rabbits are tender and gravy golden brown. Beef and pork tenderloins can be prepared same way except don't pickle the tenderloins over night.